Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2013 Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt Margie Michelle Sanchez-Vega Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Dairy Science Commons Recommended Citation Sanchez-Vega, Margie Michelle, "Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt" (2013). LSU Doctoral Dissertations. 429. https://digitalcommons.lsu.edu/gradschool_dissertations/429 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. INFLUENCE OF VARIOUS HEALTH BENEFICIAL SPICES ON SOME CHARACTERISTICS OF YOGURT CULTURE BACTERIA AND LACTOBACILLUS ACIDOPHILUS, AND SENSORY ACCEPTABILITY OF SPICY PROBIOTIC YOGURT A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Interdepartmental Program of the School of Animal Sciences by Margie M. Sánchez-Vega BS, Louisiana State University, 2004 MPH, University of Puerto Rico, Medical Sciences Campus, 2010 December 2013 For my parents: René Soto Torres and Margie Vega Braña I would thank you from the bottom of my heart, but for you my heart has no bottom. ~Author unknown~ For my “baby sister”: Karina Alejandra Sánchez Prado May this work serves as an inspiration to you, so you know that nothing is impossible if you work hard and set your mind to it. ii ACKNOWLEDGEMENTS Thanks to God, for the gift of life and for all the good things that come with it. All my love and thanks to my wonderful parents, Dr. René Soto and Margie Vega, JD for all their love, support and patience during this process. Thank you for always being there for me! I am very fortunate to have you in my life and I love you with all my heart. My gratitude to the members of my committee, Dr. Kayanush Aryana, Dr. Charles Boeneke, Dr. Witoon Prinyawiwatkul and Dr. Henrique Cheng, for their continuous support. Special thanks to Dr. Giovanna Aita for her tip on one of my experiments. My appreciation and gratitude to Andrés Gutiérrez, Damir Torrico, Kenneth Carabante, Xi “Sidney” Chen, Dr. James Geaghan, Behannis Mena, Luis “Simpi” Alfaro and Luis Espinoza for their invaluable help during the statistical analysis of this research. I owe you BIG time! Special thanks to our research associate Dr. Douglas Olson for all his help and support during my entire research. Thanks for all the tips, help, and sacrifice you made to help me out! My gratitude to Marvin Moncada, María Vives and Ronald Maldonado for sharing their knowledge by teaching me various lab techniques, tips and tricks. Special thanks to “Simpi”, “Beha”, Luis Vargas, Rachel Brown, Katherine Sternitzke and Kristina Moore for helping me out with the preparations for my consumer testing. Special thanks to Ms. Sally Turner and Ms. Laura Meiki for all their help. To the 100 people who participated on my consumer testing a big THANK YOU! To all the friends I made in LSU, thanks for your friendship and motivation! iii TABLE OF CONTENTS ACKNOWLEDGMENTS ................................................................................................. iii LIST OF TABLES ............................................................................................................ vii LIST OF FIGURES .............................................................................................................x ABSTRACT ...................................................................................................................... xii CHAPTER 1: INTRODUCTION ........................................................................................1 1.1 Spices .........................................................................................................................1 1.1.1 Garlic...............................................................................................................2 1.1.1.1 Components .................................................................................................3 1.1.1.2 Medicinal Properties and common uses ......................................................4 1.1.2 Ginger .............................................................................................................8 1.1.2.1 Components .................................................................................................9 1.1.2.2 Medicinal Properties and common uses ......................................................9 1.1.3 Onion.............................................................................................................12 1.1.3.1 Components ...............................................................................................12 1.1.3.2 Medicinal Properties and common uses ....................................................12 1.1.4 Turmeric ........................................................................................................13 1.1.4.1 Components ...............................................................................................14 1.1.4.2 Medicinal Properties and common uses ....................................................15 1.1.5 Spices and Autoclaving.................................................................................18 1.2 Probiotics ..................................................................................................................18 1.2.1 Streptococcus thermophilus ..........................................................................20 1.2.2 Lactobacilli species .......................................................................................22 1.2.2.1 Lactobacillus bulgaricus ............................................................................23 1.2.2.2 Lactobacillus acidophilus...........................................................................24 1.3 Spices and probiotics: potential effects and influences ............................................25 1.4 Justification ..............................................................................................................30 1.5 Hypothesis ................................................................................................................31 1.6 Research objectives ..................................................................................................31 CHAPTER 2: MATERIALS AND METHODS ...............................................................33 2.1 Experimental design .................................................................................................33 2.2 Sample preparation ...................................................................................................34 2.3 Treatments ................................................................................................................34 2.4 Preparation of diluents and media ............................................................................35 2.4.1 Peptone water ................................................................................................35 2.4.2 MRS broth for bile tolerance ........................................................................35 2.4.3 MRS broth for acid tolerance ........................................................................35 2.4.4 Streptococcus thermophilus agar ..................................................................36 iv 2.4.5 Lactobacilli MRS agar ..................................................................................36 2.4.6 Lactobacilli MRS agar without dextrose ......................................................36 2.4.7 ο-phthaldialdehyde (OPA) solution for protease activity .............................37 2.5 Analytical procedures ...............................................................................................37 2.5.1 Growth ..........................................................................................................37 2.5.2 Acid tolerance ...............................................................................................38 2.5.3 Bile tolerance ................................................................................................39 2.5.4 Protease activity ............................................................................................39 2.5.5 Yogurt manufacture ......................................................................................40 2.5.6 Physico-chemical characteristics of yogurt ..................................................41 2.5.6.1 Growth of S. thermophilus ST-M5, L. bulgaricus LB-12 and L. acidophilus LAK in spicy blueberry yogurt as influenced by 0.05% spice juice .41 2.5.6.2 Measurement of pH of spicy blueberry yogurt as influenced by 0.05% spice juice ..............................................................................................................41 2.5.6.3 Measurement of titratable acidity of spicy blueberry yogurt as influenced